This dessert combines the best things in life; beautiful ripe cherries, chocolate, and coffee

These rich and decedent chocolate cherry ganache pots are the perfect size, not too big but they give you an amazing chocolate hit with little gooey cherries nestled inside.

These indulgent pots are also gluten-free

These indulgent pots are also gluten-free

  • Duration
  • Prep Time
  • 6-8Servings


    • 3/4 cup cherries pitted and sliced in half
    • 1 tsp maple syrup
    • Splash water
    • 250 ml Organic coconut cream
    • 2 tbsp organic coconut oil
    • 2 tbsp maple syrup
    • 1/2 tsp vanilla powder or essence
    • 100g bar vegan chocolate
    • 2 tbsp raw cacao
    • 1-2 tsp espresso powder


  1. Firstly add the cherries to a saucepan with the maple syrup and water, heat on a medium heat for a few minutes until the the cherries have softened. Set aside.
  2. Now break up the chocolate and add to a large bowl.
  3. Heat the coconut cream, coconut oil, maple syrup & vanilla in a saucepan until just before boiling. Stirring constantly.
  4. Pour the mix over the chocolate and leave for a few minutes to allow the chocolate to melt.
  5. Fold in the raw cacao & espresso powder and stir gently so that everything is combined. Now fold in the cherries.
  6. Spoon the mix into glasses or espresso cups then pop in the fridge to firm up – around 4hrs or overnight.

This recipe was republished with permission from Rebel Recipes. Find the original recipe here

Available for pre-order. 

Available for pre-order. 

You can pre-order Niki's upcoming coobook Rebel Recipes here.

Nutrition Information

  • Serving Size: 6-8
Publish date:
chocolateRebel RecipesCherryEspresso

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